We’ve been experimenting with serving our homebrew from polypins for a while now. After some initial confusion, we’ve nailed the process and can now turn out pretty convincing “cask conditioned” beer at our parties.
At this weekend’s bash, we were able to go one step further and offer two variations on the same beer — one straight, and one with extra hops in the cask.
The result was remarkable, with the beers scarcely resembling each other. It helped that we added a good few handfuls of unsubtle cascade hops, which always have a pretty intense effect on the aroma and flavour of a beer.
Do any commercial breweries flog almost the same beer under two names using a neat trick along these lines, we wonder?
Polypins are easy once you know to (a) leave them be, even when they’re swelling up in a disturbing fashion; (b) put them somewhere cold for a bit so the gas gets absorbed into the beer and (c) tilt them so you don’t have to tip them at the end to get the last of the beer out. Thanks to everyone who gave us advice on this in the past few months.